このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Meen Varuval

Name: Meen Varuval
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes plus at least 30 minutes marinating
Yield: 4
Cuisine: India
Ingredients: 4 undefined Firm white fish steaks or fillets (Such as Kingfish, Pomfret, or Sea Bream. Ensure they are about 1-inch thick.); 2 tbsp Kashmiri red chili powder (Provides vibrant color and mild heat. Adjust to your spice preference.); 1/2 tsp Turmeric powder; 4 undefined Garlic cloves (Peeled and roughly chopped.); 2 tbsp Lemon juice (Freshly squeezed is best.); 10-15 undefined Curry leaves (Fresh curry leaves are essential for authentic flavor.); to taste undefined Salt; 4-6 tbsp Oil (Neutral cooking oil like coconut, groundnut, or vegetable oil, for shallow frying.)

South Indian Fish Fry

A classic South Indian coastal specialty, this Meen Varuval features fish steaks marinated in a vibrant blend of spices and aromatics, then shallow-fried to a delightful crispness while remaining moist and tender inside.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes plus at least 30 minutes marinating

分量4

難易度Easy

2件の編集· Feb 8

あなたのバージョンを作る

🧂 材料

4 Firm white fish steaks or fillets(Such as Kingfish, Pomfret, or Sea Bream. Ensure they are about 1-inch thick.)
2 tbsp Kashmiri red chili powder(Provides vibrant color and mild heat. Adjust to your spice preference.)
1/2 tsp Turmeric powder
4 Garlic cloves(Peeled and roughly chopped.)
2 tbsp Lemon juice(Freshly squeezed is best.)
10-15 Curry leaves(Fresh curry leaves are essential for authentic flavor.)
to taste Salt
4-6 tbsp Oil(Neutral cooking oil like coconut, groundnut, or vegetable oil, for shallow frying.)

👨‍🍳 作り方

1
Prepare the spice paste: In a small blender or mortar and pestle, combine the Kashmiri red chili powder, turmeric powder, roughly chopped garlic cloves, lemon juice, and salt. Add a tablespoon of water if needed to form a thick, smooth paste. Blend or pound until well combined and aromatic.
⏱️ 10 minutes
2
Marinate the fish: Pat the fish steaks dry with paper towels. Generously coat each piece of fish with the prepared spice paste, ensuring it's evenly covered on all sides. Place the marinated fish in a shallow dish, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 30 minutes (minimum marinating time)
3
Fry the fish: Heat the oil in a wide, heavy-bottomed skillet or frying pan over medium-high heat. The oil should be hot but not smoking. Carefully place the marinated fish steaks into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Add the fresh curry leaves to the hot oil around the fish; they will sizzle and become fragrant.
4
Cook until golden and crisp: Fry the fish for approximately 5-7 minutes per side, or until it's golden brown, crispy on the outside, and cooked through. Avoid moving the fish too much during the initial cooking on each side to allow a good crust to form. Adjust heat as needed to prevent burning.
⏱️ 10-15 minutes
5
Drain and serve: Once cooked, carefully remove the fish from the pan using a slotted spatula, allowing excess oil to drain off. Place on a plate lined with paper towels to absorb any remaining oil. Serve the Meen Varuval hot, garnished with the crispy fried curry leaves, alongside steamed rice and a squeeze of fresh lemon.

調理履歴を記録する

💡 プロのコツ

✓For the best texture, aim for fish that is crispy on the outside and moist and flaky on the inside.
✓Fresh curry leaves are crucial for the authentic aroma and flavor. They also become delightfully crisp when fried.
✓Resist the urge to stir or flip the fish too frequently. Allowing it to sear undisturbed on each side helps develop a beautiful, crispy crust.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Use different types of firm fish like mackerel, snapper, or even shrimp.
For a richer coating, you can add a tablespoon of rice flour or gram flour (besan) to the spice paste before marinating.